Ingredients
- * 7 ounces Napa cabbage, washed and cut into large chunks
Salt as needed
* 1 (7-ounce) package shirataki noodles(see note)
* 1/2 cup spinach, washed
* 2 carrots, sliced diagonally
* 1 cup bamboo shoots, washed and cut into thin slices
* 12 shiitake mushrooms, stems removed, wiped and cut into thick slices
* 1 package enoki mushrooms
* 7 ounces tofu, cut into 1-1/2-inch squares
* 18 ounces top sirloin of beef, in paper thin slices
FOR SESAME SAUCE
* 2 tablespoons white sesame seeds
* 1/2 teaspoon salt
* 1 packet Dashi-no-moto
* 3 tablespoons unseasoned rice vinegar
* 2 tablespoons light soy sauce
* 1 tablespoons mirin
FOR PONZU SAUCE
* 4 tablespoons soy sauce
* 1 tablespoon sake
* 4 tablespoons lemon juice
* 1 teaspoon grated daikon radish
FOR GARNISH
* Soy sauce
* Grated daikon radish
* Lemon wedges
* Scallions or leeks, rinsed and shredded
FOR BROTH
* 1 (4-inch) square piece kombu seaweed
* 1 packet Dashi-no-moto (optional)
* 2 cups cooked white rice, optional Parboil cabbage in plenty of rapidly boiling salted water for 2 to 3 minutes. Drain well and pat dry. Parboil shirataki noodles for 1 to 2 minutes and drain. Arrange vegetables, tofu and beef attractively onto large platter.
Description
Japanese Style Hot Pot
Spark Recipes
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